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Writer's pictureNandini R Kini

Dhaba Style Makhni Dal







Ingredients

1/4 cup whole black lentils / Sabut urad dal

1/4 cup split pigeon peas / tuvar dal

1/4 cup Green gram / Moong

5 tsp oil

1/2 cup finely chopped onion

2 tomatoes (pureed)

1 green chilli finely chopped

1 tsp ginger garlic paste

1/2 tsp turmeric / haldi powder

1 tsp red chilli powder

1 tsp coriander / daniya powder

1/2 tsp cumin/jeera powder

1/2 tsp garam masala powder

2 tsp Kasuri methi

Salt to taste

2 tblsp fresh cream

Chopped coriander leaves

2 tsp ghee

1/4 tsp red chilli powder

Pinch of hing / asafoetida powder





Procedure

  • Soak urad dal, moong and tuvar dal in water for one hour

  • Cook it in cooker with 1/2 cup water for 3-4 whistles or till it is well cooked

  • Heat oil in a pan, saute chopped onions till it turns translucent

  • Add ginger-garlic paste and fry till raw smell goes

  • Now put the pureed tomatoes and cook for 5-10 mins

  • Add all the spice powders one by one and fry for 2 mins

  • Pour the cooked dal, salt to taste and Kasuri methi and let it boil for 10 mins

  • In a small kadhai heat ghee, put 1/4 tsp chilli powder, hing and turn off the flame

  • Pour this tadka over the prepared dal

  • Add fresh cream and mix well, check for salt

  • Garnish with chopped coriander leaves

  • Serve hot with phulkas, chapati or naan.

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